Recipe: Easy Jambalaya

This is one of those wonderful dishes where you can switch things up depending on what ingredients you have on hand. For example, you can use any type of sausage or bacon, but I still think the dish would be tasty even if you left the meat out all together. If you don’t have any shrimp you could throw in some other type of seafood instead. If you don’t like oysters (I fall in this department!) then not to worry. This is the type of dish where you can be creative andJambalaya from 100 Days of Real Food make substitutions as you see fit…and best of all enjoy the end result (and don’t forget to freeze the leftovers!).

When I recently made this dish I did not use sausage (we used bacon instead) and I did not add any of the extra black pepper or hot sauce. There is already a little red pepper in the Creole seasoning so that was the only source of heat in our dish. And to my surprise both of my girls ate (small amounts) of it when it was served. Point being – at least they didn’t hate it! When I first added the spices I took a bite and immediately thought it would be too spicy for them, but after the rice and liquids got cooking it really made the dish more palatable for those younger taste buds. So give it shot with your children before offering up a separate kid meal!

4.8 from 16 reviews
Easy Jambalaya
Adapted from Commander's Kitchen cookbook
  • 2 tablespoons butter
  • ½ pound of sausage (preferably andoullie) or bacon
  • 1 large bell pepper, any color, in large dice
  • 1 large onion, in large dice
  • 3 ribs celery, in large dice
  • 1 small head garlic, cloves peeled and minced
  • 1 teaspoon Creole seasoning (sold premixed or make some)
  • Salt and freshly ground pepper to taste
  • 2 large tomatoes chopped (or equivalent quantity of cherry tomatoes)
  • ¾ pound raw shrimp, peeled
  • 2 bay leaves
  • 1.5 cups quick cooking brown rice
  • 2 cups chicken stock/broth (if you don't have any stock you could use water instead)
  • 1 cup water
  • ½ pint shucked oysters, with their liquor (optional)
  • Hot sauce, to taste (optional)
  • Green onions for garnish
  1. Combine the butter and sausage (or bacon) in a large soup pot over high heat. Cook for about 6 minutes stirring occasionally.
  2. Add the bell pepper, onion, celery, garlic, Creole seasoning, salt and black pepper to taste. Saute over high heat for about 8 minutes, or until the veggies have browned and carmelized.
  3. Add the tomatoes, shrimp, and bay leaves, and stir for a couple of minutes.
  4. Add the rice, stir gently, then add the broth and water. Gently stir the rice again to make sure it is not sticking to the bottom of the pot.
  5. Bring to a boil, then reduce heat, cover and simmer for about 15 minutes (or until the rice is tender).
  6. Turn off the heat and fold in the oysters (if using), cover, and let sit for about 8 minutes. If not using oysters you can skip this step altogether.
  7. Garnish with green onions and serve.
We recommend organic ingredients when feasible.

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  • Comments

    1. Shannon Recktenwald |

      How many servings does this make?

      • Stephanie |

        This made a TON of food! Our family of 5 had enough for 2 full meals. And yes, even my children ate it(even though their portions are smaller)! I’d say it is at least 8 1 cup servings but didn’t measure. My husband is asking if we could make this for our Super Bowl party instead of chili this year!

    2. Shannon |

      Hello, I am just beginning to start a whole foods journey as my husband is having some liver trouble. Doctor says we must move to whole foods. I was concerned about the sausage in the recipe. Can a whole foods diet consist of bacon and sausage? Or what else could I use for similar taste?

      • Amy Taylor (comment moderator) |

        Hi Shannon. These are ingredients that Lisa very occasionally uses in her recipes. What she buys is at the very least uncured meat with no added nitrates. You can always leave them out but you would definitely sacrifice flavor. :)

    3. Susanna |

      Can I substitute pasta instead of rice? Do I cook it the same way?

    4. Amy Taylor (comment moderator) |

      Hi Susanna. We’ve not used pasta in this dish but I imagine you could without making changes.

    5. Barbara |

      I would like to use regular brown rice for this recipe. I am wondering if I should either at least partially cook the brown rice prior to adding, and how the liquid should be adjusted. It seems like there would not be enough liquid if I just sub the brown rice and cook for 50 minutes. Has anybody tried regular rice? Thanks.

      • Amy Taylor (comment moderator) |

        Hi. I would cook the rice first in a combination of stock and water. You can reserve some of the liquid in the recipe and add it back in as needed for the right consistency.

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